Chocolate Coconut Crust Biscuits
Ingredients for these delightful Chocolate Coconut Crust Biscuits:
- 250 g butter OR Stork Bake
- 1½ cups sugar
- 3 cups cake flour
- 3 cups fine coconut
- 2 teaspoons bicarbonate of soda
- 2 teaspoons fine ginger
- 1 egg
- 2 tablespoon smooth apricot jam
Method:
- Firstly cream the sugar, butter, fine ginger and jam
- Then add the egg and continue beating
- Now slowly add flour and coconut
- Place a plastic sheet on the dough as it is much easier this way to roll the dough
- Roll out the dough
- Use a fork to scrape patterns on the dough
- Once done cut with cookie cutter
- Bake on 180°C for 12 minutes in the Thermofan oven
- OR 15 min in a convection oven
- Once cold, dip in melted chocolate, then add another biscuit on top and let it sit to try!
ENJOY
Prepared, tried and tested Feriel Sonday
Tried this recipe?
Mention @_EsmeSalon or tag #shareEScare
Love the addition of the ginger and jam to the biscuit mix 🙂
Thank you Carol, yes this is an oldie, but a goodie with minor changes. A classic South African sandwich cookie. Enjoy!
Hi, I came across your blog. Great recipes.
I am a foodblogger from Canada, (born and raised in Germany), and I invite you to visit/follow my blog at:
https://zest4foodblog.wordpress.com
Cheers, Angelika
Hi Angelika – Glad to virtually meet you. As you’re from Canada, I am originally from South African and in Vancouver Canada for the past 20+ years. I will for check your blog. Thanks for connecting